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All Journal Jurnal Harpodon Borneo Jurnal Perikanan dan Kelautan Jurnal FishtecH Jurnal Sumberdaya Akuatik Indopasifik Jurnal Fish Protech TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jambura FIsh Processing Journal Jurnal Pengabdian Masyarakat Borneo JURNAL PERIKANAN TROPIS IGKOJEI: Jurnal Pengabdian Masyarakat Arwana: Jurnal Ilmiah Program Studi Perairan Borneo Community Health Sevice Journal
Cahyani, Reni Tri
Program Studi Teknologi Hasil Perikanan, Universitas Borneo Tarakan, Jalan Amal Lama No. 1 Kota Tarakan, Kalimantan, 77123, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Physics Social Sciences Veterinary Other

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AKTIVITAS ENZIM KATEPSIN PADA IKAN LELE (Clarias sp.) PADA PERLAKUAN SUHU DAN SUBSTRAT YANG BERBEDA Anhar Rozi; Ikhsanul Khairi; Reni Tri Cahyani; Stephani Bija; Nurhikma Nurhikma; Nuring Wulansari; Deden Yusman Maulid; Siluh Putu Sri Dia Utari; Diah Anggraini Wulandari; Tati Nurhayati
JURNAL PERIKANAN TROPIS Vol 7, No 2 (2020)
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jpt.v7i2.2390

Abstract

Cathepsin was proteolytic enzyme which is found animal tissues included fish. Cathepsin found in fish muscle tissue, cathepsin and other hydrolyzing enzymes were place in subcellular organelles and divided into two places,  that was in muscle fibers and extracellular matrix. The aimed of this study was to the characterization of cathepsin enzyme especially catfish. So that in enviromental condition that can increased the activity of cathepsin enzyme an approtiate handling process can be carried out. The method of analyze enzyme activity, while the measurement of protein concentration refered to Bradford (1976). The treatments in this study was determination temperature (30oC, 40oC, 50oC, dan 60oC) and substrate (1.5% 2%, 2.5%). The result showed of enzyme activity with detrmination temperature very influential and fluctuating, the optimum temperature was 30oC where the activity reaches 0.38 U/ml. The best activity treatment of substrate was 1.5% where the activity reaches 0.42 U/ml. BSA Standard curve with regression equation y = 0.95x + 0.109.Keywords: Cathepsin, enzyme, substrate, temperature
Pengaruh Defatting, Frekuensi Pencucian dan Penyimpanan Beku Terhadap Kualitas Surimi Ikan Lele Anhar Rozi; Ikhsanul Khairi; Reni Tri Cahyani; Stephani Bija; Nurhikma Nurhikma; Nuring Wulansari; Deden Yusman Maulid; Siluh Putu Sri Dia Utari; Diah Anggraini Wulandari
Jurnal FishtecH Vol 9, No 2 (2020)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v9i2.11955

Abstract

Catfish was a suitable alternative for the main raw material for making surimi, because it has a high protein content, easy to found and than has good prospective to be made surimi product. The aimed of this study to analyze effect of defatting, washing cycle, and frozen storage was add cryoprotectant. This research was conducted three step that is deffating, washing, and made surimi. The concentration of the selected for defatting processed was NaH2PO4 2% during 10 minutes and the result fat content was 0.15%. The best washing was one time of made kamaboko and has gel strength (510.35 g.cm), and the best quality (PLG : 0%; pH : 6.53; water content : 76.6%; folding test : 3.22; bite test : 3,77) when compared with washing cycle two times and three times. The best cryoprotectant addition was 4% trehalose and result of gel strength was 354.15 g.cm for three weeks of frozen storage.
PELATIHAN PEMBUATAN FISH CAKE BERBAHAN DASAR HASIL TANGKAPAN SAMPINGAN NELAYAN DI KOTA TARAKAN: Training of Making Fish Cakes Based on Fisherman's By-Catch in Tarakan City Ira Maya Abdiani; Mohammad F. Akhmadi; Imra Imra; Tri P. H. Hutapea; Reni T. Cahyani; Ricky F. Simanjuntak; Adam A. Wijaya; Bobi Saputra; Zusan Zusan; Usnatul Jariah; Nuraini Nuraini
IGKOJEI: Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2022): IGKOJEI: Jurnal Pengabdian Masyarakat
Publisher : Fakultas Peternakan Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46549/igkojei.v3i1.269

Abstract

ABSTRACT Tarakan City has the potential of marine fisheries resources that are quite large from capture fisheries. However, the by-catch has low economic value so that the diversification of catches in the food sector is not optimal. One of the by-catch with low utilization is the tarpon fish (Megalops cyprinoides). This activity aims to provide training to LiZY UMKM about the diversification product of tarpon fish. The method used in this activity is training with participatory learning techniques and mentoring. The training and mentoring process includes: selection of raw materials for fish cake products, formulating and diversifying processed fishery products such as fish ball, chikuwa, ekado, fish cake, and fish dumplings and providing information related to tarpon fish nutrition. The results of this activities in the form of training and assistance in processing tarpon fish into fish cakes include fish ball, chikuwa, ekado, odeng, and fish dumplin. The conclusion from this activity is that participants can understand the importance of creating new innovations in food processing so that can seize and win the culinary business competition and have skills in processing current fish preparations based on by-catch Keywords: By-Catch; Fish Cake; North Kalimantan. ABSTRAK Kota Tarakan memiliki potensi sumberdaya perikanan laut yang cukup besar dari hasil perikanan tangkap. Namun demikian, hasil tangkapan sampingan (by-catch) memiliki nilai ekonomis rendah sehingga minim diversifikasi hasil tangkapan dalam bidang pangan. Salah satu hasil tangkapan sampingan dan minim pemanfaatannya adalah ikan bulan-bulan (Megalops cyprinoides). Kegiatan ini bertujuan memberikan pelatihan diversifikasi olahan ikan bulan-bulan kepada UMKM LiZY. Metode yang digunakan dalam kegiatan ini adalah pelatihan dengan teknik pembelajaran partisipatif dan pendampingan. Proses pelatihan dan pendampingan meliputi: pemilihan bahan baku produk fish cake, menyusun formulasi dan diversifikasi olahan hasil perikanan seperti fish ball, chikuwa, ekado, odeng, dan fish dumpling dan memberikan informasi terkait gizi ikan bulan-bulan. Hasil kegiatan PKM berupa pelatihan dan pendampingan dalam mengolah ikan bulan-bulan menjadi fish cake antara lain: lain fish ball, chikuwa, ekado, odeng, dan fish dumpling. Kesimpulan dari kegiatan ini adalah peserta dapat memahami pentingnya menciptakan inovasi baru dalam mengolah makanan agar dapat merebut dan memenangkan persaingan bisnis kuliner dan memiliki keterampilan dalam mengolah olahan ikan yang kekinian berbasis hasil tangkapan sampingan. Kata kunci: Fish Cake; Kalimantan Utara; Tangkapan Sampingan
Karakteristik ikan bulan-bulan (Megalops cyprinoides) dan potensinya sebagai tepung ikan Reni Tri Cahyani; Stephanie Bija; Leny Tang Nga Sugi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2030

Abstract

Fish is very good for health because it contains various important nutrients such as protein, fat, and minerals. Fish flour can be added to food product to obtain physiological effects and improve the nutritional status of fortified foods. This study aims to examine the characteristics of Bulan - bulan fish (Megalops cyprinoides ) and its potential as fish flour. This research was divided into two stages, namely characterization of the fresh fish and preliminary analysis of its potentia l as fish flour. The data obtained were analyzed descriptively. The results showed that the edible portion of fresh fish was only 42.81%, whereas the remaining of 57.19% was processing waste. The fish had a high protein content of 21.43%, fat content was 1 3.32%, ash content was 12.80%, moisture content was 42.29% and carbohydrate content was 10.19%. The fish flour had powdered form; clean, normal, and bright appearance; bright brownish yellow color; quite dry and non - lumpy texture; and specific aroma. The y ield of the fish flour was 22,75%, whereas t he p r otein content of the fish flour was 55.44% wh ich comply with the protein’s requirement of quality II fish flour.
Application of Chitosan as Chlorine Substitution in Tilapia Fillet (Oreochromis sp.) Laode Muhamad Hazairin Nadia; Frets Jonas Rieuwpassa; Agustina Agustina; Reni Tri Cahyani; Wulandari Wulandari
Jurnal FishtecH Vol 11, No 2 (2022)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v11i2.17178

Abstract

Chitosan has gained high interest in recent times to extend the shelf-life of fish product due to its nontoxicity, biodegradability, biocompatible and antibacterial activity. This research was aimed to determine the antibacterial effect of chitosan on the shelf-life of tilapia fillets at room temperature storage (25-27 oC). This study used a actorial randomized design (RAF) with two factors, namely antibacterial treatment consisting of 3 levels (positive control with distilled water immersion on tilapia fillets, immersion of tilapia fillets with 0.8% chitosan and negative control with 10 ppm chlorine immersion in tilapia fillet) and observation time consisted of 3 levels (0 hours, 6 hours and 12 hours observations). Antibacterial treatment consisted of  3 levels, namely. Each treatment was carried out in three replications. The data were analyzed using analysis of variance (ANOVA) and the duncan multiple range test (DMRT) at a 95% confidence level. The results of the research showed that chitosan was able to suppress bacterial growth and suppress the increase in TVB values at room temperature storage for 12 hours, indicated by the significant difference in the total number of bacteria and TVB values with chlorine and controls (p<0.05). These indicated that chitosan has a function as a natural antibacterial to replace chlorine in the shelf-life extension of tilapia fillets.
SOSIALISASI PENANGANAN DAN PEMANFAATAN LIMBAH HASIL PERIKANAN DI KELURAHAN KARANG ANYAR PANTAI, KOTA TARAKAN Reni Tri Cahyani; Tuty Alawiyah; Jasie Aditya Christanto; Lilis Suryani; Imra Imra; Sulfikar Sulfikar; Nur Aisyah; M.Gandri Haryono
Jurnal Pengabdian Masyarakat Borneo Vol 6, No 3 (2022)
Publisher : Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/jpmb.v6i3.2637

Abstract

Potensi sumberdaya perikanan di Kota Tarakan yang sangat besar mendorong berkembangnya industri pengolahan hasil perikanan khususnya industri pengolahan daging ikan lumat beku, yang mana menghasilkan hasil samping berupa limbah cair maupun padat. Limbah tersebut harus ditangani dengan baik agar tidak mencemari lingkungan. Selain itu, limbah tersebut juga berpotensi untuk dimanfaatkan sehingga dapat membuka peluang usaha. Program ini merupakan program pertama dari serangkaian Program Kemitraan Masyarakat yang diberikan kepada mitra sasaran. Program ini bertujuan untuk meningkatkan pengetahuan mitra sasaran tentang penanganan dan pemanfaatan limbah hasil perikanan, khususnya limbah yang dihasilkan dari pengolahan daging ikan lumat beku. Metode yang digunakan dalam program ini adalah pemberian edukasi kepada mitra sasaran melalui sosialisasi disertai dengan pemberian pre-test dan post-test untuk mengukur peningkatan pengetahuan mitra sasaran. Hasil dari program ini adalah pengetahuan mitra sasaran meningkat rata-rata sebesar 80,86%. Mitra sasaran telah memahami konsep penanganan dan pemanfaatan limbah hasil perikanan.
Application Of Foam-Mat Drying Technology On Production Of Indo-Pacific Tarpon (Megalops cyprinoides) Flavor Enhancer Reni Tri Cahyani; Sarita Elda Maudi; Hasmini Hasmini; Laode Muhamad Hazairin Nadia
Jambura Fish Processing Journal Vol 5, No 1 (2023): VOLUME 5 NOMOR 1, JANUARI 2023
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jfpj.v5i1.14053

Abstract

Fish have the potential to be a natural source of flavor. Hence, they can be used as the main ingredient in flavor enhancers. This research examines the characteristics of flavor enhancers made from Indo-pacific tarpon produced using foam-mat drying technology. The formulations were the ratio between the weight of fish fleshes and additives namely 30:70 (A); 40:60 (B); 50:50 (C); 60:40 (D); and 70:30 (E). The test parameters included yield, pH, Maillard reaction product, sensory (preference) and proximate value. The best formulation was based on proximate value. The results showed that the different formulations significantly affected the yield, pH, and Maillard reaction product (p0,05). The lower the fish flesh used in the formulation, the higher the yield and Maillard reaction product, while the pH decreased. The effectiveness index test based on sensory value (preference) showed that the formulation D (60:40) was the best formulation that contained water of 8.49 ± 0.30%; ash of 33.03 ± 0.10%; protein of 29.67 ± 0.26%; total fat of 2.00 ± 0.15% and carbohydrates of 26.74 ± 0.10%.
Efektivitas Penambahan Nanokitosan dalam Pakan Terhadap Kelangsungan Hidup dan Pertumbuhanan Ikan Nila (Oreochromis niloticus) Miska Sanda Lembang; Reni Tri Cahyani; Christine Dyta Nugraeni
Jurnal Sumberdaya Akuatik Indopasifik Vol 7 No 1 (2023): Februari
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46252/jsai-fpik-unipa.2023.Vol.7.No.1.265

Abstract

Tilapia cultivation in Tarakan City is one of the sources of community livelihood. However, environmental problems cause fish to be susceptible to diseases caused by bacteria in the waters. This study aims to increase the potential of chitosan with nanoparticle size, which is added to feed for the survival and growth of tilapia seed. Nanochitosan is an extract from crab or shrimp shell waste, which functions as an immunostimulant. By utilizing the active nature of the nanoparticle size, it can provide better growth and survival of tilapia seed. The research was conducted with an experimental method of two treatments and three replications. One treatment was without the addition of nanochitosan and the second treatment was with the addition of nanochitosan in the feed. The results of the synthesis of nanochitosan obtained size based on the amount with the highest intensity at 537.17 nm. Water quality were still optimal, namely the temperature was 27-29°C and the pH was between 7.3-7.8. The dissolved oxygen content (DO) obtained in the two treatments was 1.3-5.8 mg/L. The range of ammonia levels in the two treatments was 0.1-3.5 mg/L. Based on the results of the study, it was found that the treatment using chitosan nanoparticles in the feed was more effective than without using chitosan nanoparticles in the feed on the growth and survival of Tilapia Seeds. The results of the T test showed that the daily specific growth rate (SGR) in all treatments was not significantly different (P>0.05), but the survival rate (SR) of tilapia seed in all treatments was significantly different (P<0.05). These results can be concluded that the addition of nanochitosan in feed has a significant effect on increasing the survival of tilapia seed.
KARAKTERISTIK ORGANOLEPTIK DAN KIMIA SOSIS BERBASIS SURIMI IKAN NILA (Oreochromis sp. ) DENGAN PENAMBAHAN ISOLAT PROTEIN KEDELAI Laode Muhamad Hazairin Nadia; La Ode Huli; Reni Tri Cahyani; Wila Rumina Nento
Jurnal Fish Protech Vol 6, No 1 (2023): Jurnal Fish Protech Vol. 6 No. 1 April 2023
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jfp.v6i1.29196

Abstract

ABSTRACTThis study aims to determine the concentration of the selected soy protein isolate (SPI) emulsifying agent (the most preferred by panelists) and chemical characteristics of tilapia surimi sausage. This study used a quantitative research method with a completely randomized design (CRD) model with one treatment factor, namely the addition of soy protein isolate (GPA), which consisted of 4 levels of treatment, each of which was repeated 3 times, the treatment was treatment A (control or without the addition of SPI), treatment B (12% SPI addition), C treatment (13% SPI addition) and D treatment (14% SPI addition). The organoleptic parameters tested were appearance, color, aroma, taste and texture, while the chemical parameters were emulsion test and proximate analysis (water content, ash, protein and fat). The results showed that the sausages were selected based on the hedonic test or preference for adding soy protein isolate concentration (GPA) of 12% with an appearance parameter value of 7.18 (like), color of 7.06 (like), taste of 7.38 (like). ), aroma of 6.48 (rather like) and texture of 7.02 (like). Sausages with the addition of 12% GPA concentration had chemical characteristics in the form of emulsion stability of 82.18% and proximate analysis of water, ash, protein and fat content respectively of 60.40%, 0.61%, 15.97% and 1 .60% (fulfills SNI 7755:2013). Keywords: soy protein isolate, organoleptic, tilapia surimi, sausageABSTRAKPenelitian ini bertujuan untuk menentukan konsentrasi bahan pengemulsi  isolat protein kedelai (IPK) terpilih (yang paling disukai panelis) dan karakteristik  kimia dari sosis surimi ikan nila. Penelitian ini menggunakan metode penelitian kuantitatif dengan model Rancangan Acak Lengkap (RAL) satu faktor perlakuan yaitu penambahan isolat protein kedelai (IPK) yang terdiri dari 4 taraf perlakuan masing- masing dilakukan 3 kali pengulangan, perlakuannya yaitu perlakuan A (kontrol atau tanpa penambahan IPK), perlakuan B (penambahan IPK 12%) perlakuan C (penambahan IPK 13%) dan perlakuan D (penambahan IPK 14%). Parameter organoleptik yang diuji yaitu kenampakan, warna, aroma, rasa dan tekstur, sedangkan parameter kimia yaitu uji emulsi dan analisis proksimat (kadar air, abu, protein dan lemak). Hasil penelitian menunjukkan bahwa sosis terpilih berdasarkan uji hedonik atau kesukaan penambahan konsentrasi isolat protein kedelai (IPK) sebesar 12% dengan nilai parameter kenampakan sebesar 7,18 (suka), warna sebesar 7,06 (suka), rasa sebesar 7,38 (suka), aroma sebesar 6,48 (agak suka) dan tekstur sebesar 7,02 (suka). Sosis dengan penambahan konsentrasi IPK 12% memiliki karakteristik kimia berupa stabilitas emulsi sebesar 82,18% dan analisis proksimat kadar air, abu, protein dan lemak secara berturut-turut sebesar 60,40%, 0,61%, 15,97% dan 1,60% (memenuhi SNI 7755:2013). Kata Kunci: isolat protein kedelai, organoleptik, surimi ikan nila, sosis
Pendampingan Pembuatan Produk Inovasi Berbasis Pangan Lokal Hasil Perikanan Cahyani, Reni Tri; Umami, Nurrahmi; Gusriani, Gusriani; Abdiani, Ira Maya; Roem, Muhamad; Suherman, Oki; Musrinah, Musrinah; Oktovianus, Enilin; Sari, Ayu Indah; Indriawati, Resty
Borneo Community Health Service Journal VOLUME 4 NOMOR 1 TAHUN 2024
Publisher : Fakultas Ilmu Kesehatan Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/neotyce.v4i1.4855

Abstract

Ikan merupakan sumber protein potensial bagi pencegahan stunting pada anak, Ikan dapat diolah menjadi berbagai produk pangan inovatif sehingga disukai anak-anak. Tujuan dari kegiatan ini adalah untuk memberikan pendampingan kepada keluarga beresiko stunting dalam pembuatan produk inovasi berbasis pangan lokal hasil perikanan di Desa Long Loreh, Kabupaten Malinau. Kegiatan terdiri dari 3 tahap yaitu, Koordinasi, Persiapan dan Pelaksanaan. Hasil dari kegiatan ini, peserta mampu membuat empat jenis produk inovasi berbasis surimi. Peserta mendapatkan pengetahuan sekaligus ketrampilan dalam pembuatan produk inovasi berbasis bahan lokal hasil perikanan untuk dapat diterapkan pada menu makanan sehari-hari sehingga dapat mendorong peningkatan status gizi pada anak.
Co-Authors A. Ahmad Ridha Adam A. Wijaya Adzim, Fathan Ahmatang Ahmatang Amelia, Riya Ananta, Neti Andi Ramadani Anhar Rozi ARDIANSYAH ARDIANSYAH Bobi Saputra Christine Dyta Nugraeni Deby Deby Deden Yusman Maulid Dewi, Febrie Fitriana Diah Anggraini Wulandari Diah Anggraini Wulandari Enjela, Sella Eppendi, Jhoni ernianti, ernianti Frets Jonas Rieuwpassa Gusriani Gusriani Hartika, Andi Yuniarsy Haryono, M. Gandri Hasana, Nurul Hasmini Hasmini Hasmini, Hasmini Ida Ayu Putu Sri Widnyani Ikhsanul Khairi imra imra Imra Imra Imra, Imra Indriawati, Resty Ira Maya Abdiani Irwan, M Jasie Aditya Christanto Kelen, Erliana La Ode Huli Laode Muhamad Hazairin Nadia Laode Muhamad Hazairin Nadia Leny Tang Nga Sugi Lilis Suryani Mastura, Mastura Miska Sanda Lembang MOHAMMAD AKHMADI Mohammad F. Akhmadi Musrinah, Musrinah Nadia, Laode Muhamad Hazarin Noor Ainah Nur Abdiansyah, Dhanu Agung Nur Aisyah Nur Fadilla Nuraini Nuraini Nurhana, Nurhana Nurhikma Nurhikma Nurhikma Nurhikma Nuring Wulansari Nuring Wulansari octamelia, Mega Oktovianus, Enilin Ose, Maria Imaculata Padlilah, Rahmi Ramadani, Andi Ricky F. Simanjuntak Roem, Muhamad Romadon, Mohammad Sari, Ayu Indah Sarita Elda Maudi siluh putu sri dia utari Stephani Bija Stephanie Bija Suherman, Oki TATI NURHAYATI Tri P. H. Hutapea Tuty Alawiyah Tuty Alawiyah Tuty Alawiyah Umami, Nurrahmi Usnatul Jariah Wahida Wahida Wila Rumina Nento Wulandari Wulandari Yahuda, Yeniana Yulma, Yulma Yusnia, Yusnia Zusan Zusan